Shredded Brussels Sprouts Salad with Bacon and Honey Mustard Dressing
whole grain mustard
apple cider vinegar
Cook bacon in pan until crispy. Let cool and chop into small pieces. Drain pan and wipe clean.
Toast pine nuts in pan over medium-high heat for 3-5 minutes until fragrant and slightly toasted.
Shred the brussels either in a food processor or by slicing them into thin strips with a very sharp knife.
In a small bowl whisk together the olive oil, dijon mustard, whole grain mustard, apple cider vinegar and pepper.
Combine brussels, bacon, pine nuts and shredded parmesan in a large bowl. Toss together with the honey mustard dressing.